Swedish fresh yeast for bread doughs. The yeast cells are working productively together with the flour (the sugar from the starch), but less effective in doughs with added sugar, ie more than 3 tablespoons sugar / syrup per package of fresh yeast.
Kronjäst should be stirred into lukewarm dough liquid (about 38 ° C) or cold dough liquid (about 10 ° C) during cold fermentation. Next, mix with all the other baking ingredients before you work it all together until the dough is smooth and elastic.
This is a chilled product. Keep refrigerated below 5C.
Too much yeast in your fridge? Nearing expiry? You can freeze it – but pop it into a bag because it will go liquid when you defrost it. Use a bit extra, like 10% extra, if using previously frozen yeast.
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